Steamed Fish with Ginger and Scallion

Instructions

1. 1

   Pat the fish dry inside and out with paper towels. Make 3 diagonal cuts on each side of the fish, cutting through the skin and into the flesh about 1/4 inch deep so the seasonings penetrate and the fish cooks evenly.

2. 2

   Place the fish on a heatproof plate that fits inside your steamer basket. Stuff half of the ginger matchsticks and the white scallion pieces into the cavity of the fish. Scatter the remaining ginger over the top of the fish.

3. 3

   Fill a wok or large pot with water to a depth of 2 inches and bring to a rolling boil. Place the steamer basket or bamboo steamer tier inside, ensuring the water does not touch the bottom of the basket.

4. 4

   Carefully place the plate with the fish into the steamer. Cover and steam for 10 to 12 minutes, depending on the thickness of the fish. The fish is done when the flesh is opaque and flakes easily when tested with a fork at the thickest part near the backbone.

5. 5

   While the fish steams, prepare the sauce. In a small bowl, whisk together the soy sauce, rice wine, sesame oil, sugar, and white pepper. Set aside.

6. 6

   Remove the steamed fish from the steamer and carefully pour off any excess liquid that has accumulated on the plate into the sink. Transfer the plate to a serving platter if desired.

7. 7

   Pour the sauce evenly over the steamed fish. Heat the vegetable oil in a small pan over high heat until it shimmers and just begins to smoke, about 2 minutes. Add the minced garlic and cook for 5 seconds until fragrant.

8. 8

   Carefully pour the hot garlic oil over the fish in a thin stream, listening for the sizzle as it hits the surface. Immediately scatter the reserved dark green scallion tops and sliced red chili, if using, over the fish.

9. 9

   Serve immediately while the dish is still hot, using two spoons or a fish server to divide it into portions at the table.